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Ghost Cookies




Source of Recipe


Marla


List of Ingredients




Ghost Cookies
Yield: 3 dozen cookies


1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup peanut butter
1/4 cup butter or margarine, softened
1/4 cup shortening
1 egg
1 1/4 cups Gold Medal all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Creamy Glaze:
3 cups powdered sugar
4 to 5 tablespoons milk

Assorted candies, if desired
String or ribbon, if desired



Recipe



Stir together sugars, peanut butter, butter, shortening and egg in
large bowl. Stir in flour, baking soda, baking powder and salt.
Cover and refrigerate at least 3 hours.

Heat oven to 375 F.

Divide dough in half, keeping one half in the refrigerator. That
way, the dough won't become too warm or sticky to roll. Roll one
part of the dough at a time 1/8 inch thick on lightly floured
surface.
Cut with 3x2-inch ghost-shaped cookie cutter. Place about 2 inches
apart on ungreased cookie sheet. If cookies are to be hung as
decorations, cut a hole at top of each cookie with end of plastic
straw, round pastry tip or sharp knife; cut out holes for eyes if
desired.

Bake 6 to 8 minutes or until light brown. Cool 2 minutes; remove
from cookie sheet to wire rack. Cool completely, about 30 minutes.

Combine and stir Creamy Glaze ingredients until smooth. Spread Glaze
on cookies. Decorate with candies. Thread string or ribbon through
holes to hang cookies.

Tip:
Place the dough between flat wooden or plastic rulers or between 1/8-
inch-thick wooden dowels from a craft or home store. Roll the
rolling pin over the rulers or rods to make the dough an even
thickness